Beans and Rice are central to a whole food plant based lifestyle. There are many ways to combine them for healthy delicious meals. This recipe came about when I needed to make beans as a side dish for a Mexican themed pot luck. Over the months it has morphed into this declicious beans and rice. It get’s the smokiness from Chipotle chili powder and smoked paprika. Those warm spices along with several others make this dish irresistable. I usually come home with an almost empty pot!
I make a large batch in the 8 qt Instant pot. You can cut the recipe in half and make it in the 6 qt. The double batch will serve 12-15 hungry adults along with some other side dishes. It comes out thick and almost stew like – if you want it more soupy add more broth after it’s done cooking.
With it nice and thick it makes the perfect topping for tostadas, taco filling or a burrito filling. Add your favorite salsa, slice green onions, corn, jalapenos, shredded lettuce and some Chipotle Nacho Cheese Sauce. I was outside to take this photo and it started to rain – that is rain drops on the plate!
Mango Lime Salsa goes so well with the smoky beans and rice or the “Chimol” -Fresh Salsa and oil free air fried chips are a must!
I love to heat it up and serve it over a chopped salad that is seasoned with fresh salsa, lime juice and ground cumin. Fresh cilantro and and green onions on top and you have a fabulous salad. Sometimes I make it with all black beans, sometimes its all pinto and other times it’s half and half. I like black beans the best!
A sweet easy date sweetened Cornbread Muffin goes perfectly with the beans and rice.
Smoky Vegan Beans & Rice
Ingredients
Equipment
Method
- Using your 8 QT Instant Pot (cut recipe in half for a 6 QT) turn the saute function on and when the pot is hot add the onions, bell peppers, garlic and jalapenos. Saute until onions are translucent and everything is tender.
- Add the rest of the ingredients and give it all a good stir. Put the lid on and make sure the steam valve is set to sealing. Select pressure cook or manual, make sure the the pressure level is set to high. Set the cooking time for 45 minutes.
- When the cooking is done, allow the pressure to come down naturally for at least 20 minutes. After 20 minutes you can release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully remove the lid, remove the 3 bay leaves before serving.
- This can be frozen for future meals. I like to put it in my Souper Cubes in 1 or 2 cup portions.
- Wonderful as a side dish or main dish. Serve over tostada shells, in tacos, burritos, over lettuce greens, chopped salads, in a nourish bowl with corn, lettuce, tomatoes, chipotle nacho cheese sauce and some oil free corn tortilla chips. Serve in a bowl with a little added water or vegetable broth for more of a chili soup along with a cornbread muffin. Enjoy!
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Made this last night and served big bowls with steamed broccoli on top. Wonderful and nourishing!!! We have big appetites so a half recipie was more like 6 servings. Thank you for the excellent recipie!!
Hi Lucie,
I am so glad you liked it. Love the idea of serving it with broccoli.
I cut the recipe in half and still have leftovers for the week and the freezer. Great taste. Last night I had some in a bowl and for seconds I microwave steamed some kale and then put more beans/rice over the top. Today I will have some on a baked potato. I like that the rice is cooked with so it’s already done and so flavorful.
Sounds wonderful. I don’t have a Instapot. Can I make in slow cooker and for how long? Thank you.
Hi Nancy
I made this recipe for the Instant Pot and didn’t test it any other way. For a slow cooker go by however long you cook dried beans in the slow cooker for your other recipes. Or look in a slow cooker recipe book or Google it to find a chart on line for cooking dried beans in a slow cooker. I only use the Instant Pot for cooking dried beans myself. Sorry I don’t have the answer for this one.
So, I *do* have an instant pot but I did not cut the recipe in half (I thought I had the right size but it was only a 6 quart). After I got everything into the instant pot and realized it was too much for it to handle, I had to come up with another method of cooking it. Due to a number of circumstances that meant I was not going to be able to pay a lot of attention to it, I just cooked it in a stock pot on the absolute lowest setting (not even simmering) for 4 hours and it turned out wonderfully. I only used 1 teaspoon of chili powder for the whole thing; next time, I will likely try an entire tablespoon. I also left out the jalapenos. Thank you for the recipe!
I am so glad it all worked out well for you! We love this recipe – thank you so much for your feedback!
I made this today. It was super easy. Very flavorful. Love how everything goes right into the InstaPot and no pre-soaking needed. I skipped the jalapeños, because I did not have any at home. Thanks for giving instructions for a 6 quart InstaPot.
I am so glad you like this recipe. It’s been a favorite around here and a big hit at pot lucks!
Do you think kidney or garbanzo beans would work, too?
I have not tried this recipe with those beans so I can’t say for sure.
I love this recipe. I can do so much with it over the course of the week. Have you tried freezing it! Even with half the recipe is makes a good amount and sometimes wr dont get through it all.
Hi Meredith – It freezes well. I freeze it in 2 cup or 1 cup portions. I am so glad you like this recipe!